_i.e._, the egg is held so that this black spot is at the bottom. The
upper part of the egg is then broken and poured off, the black spot being
retained. The moment the smallest streak proceeds from this black spot the
pouring-off process is stopped. Of course, the black part is all thrown
away, the stench from it being almost intolerable, containing, as it does,
sulphuretted hydrogen. We mention the fact for what it is worth. It would
be a bold man who tried to lay down any law as to where waste ceases and
the use of wrongful material commences. Everything depends upon the
circumstances of the case in question. We fear there are many thousands,
hundreds of thousands, in this great city of London, whose everyday life
more or less compares with that of a shipwrecked crew. They "fain would
fill their belly with the husks that the swine do eat, but no man gives
unto them." There is this to be said in favour of vegetarian diet--that,
were it universal, grinding poverty would be banished from the earth. We
must not cry out too soon about using what some men call bad material.
Lord Byron, when he was starving after shipwreck, was glad to make a meal
off the paws of his favourite dog, which had been thrown away when the
carcase had been used on a former occasion.

The simplest way of boiling eggs is to place them at starting in boiling
water, and boil them from three to three and a half to four minutes,
according to whether they are liked very lightly boiled, medium, or
well-set.

The egg saucepan should be small, so that when the eggs are first plunged
in it takes the water off the boil for a few seconds, otherwise the eggs
are likely to crack. This applies more particularly to French eggs, which
have thin, brittle shells containing an excess of lime, probably due to the
large quantity of chalk which is the distinguishing feature of the soil in
the _Pas de Calais_, which is the chief neighbourhood from which French